Gemelli with Mushrooms & Ricotta

I love the “RSVP” column in Bon Appetit. Readers write in to request recipes for their favorite restaurant dishes; I feel like the recipes are really “tried and true.” This recipe was adapted from CBD Provisions in Dallas, Texas, via Bon Appetit.

The dish features an ultra-flavorful soffritto base which, along with mixed mushrooms and cheese, results in a rich and hearty vegetarian main dish. We enjoyed it Easter weekend, but it would really be nice any time of the year. This is the second vegetarian pasta I’m bringing to Angie’s Fiesta Friday #63 this week. Enjoy!

Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5–8 minutes; season with salt and pepper.

Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15–20 minutes.

Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.

Do Ahead: Soffritto can be made 2 days ahead. Let cool; cover and chill.

To Finish the Dish:

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8–10 minutes; transfer to a bowl. Repeat with 2 tablespoons of oil and remaining mushrooms; reserve skillet.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes.
My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

Beautiful dish, Josette. Any pasta dish starting with a soffritto is bound to be delicious, but I also love pasta with mushrooms, and your lemon, chive, and ricotta additions sound absolutely fantastic.